响应面法优化甜椒中维生素C的提取工艺  

Optimization of Extraction Process of Vitamin C from Sweet Pepper by Response Surface Methodology

作　　者：纳红菱 黄荣 NA Hongling;HUANG Rong(College of Chemistry and Life Sciences,Chengdu Normal University/Key Laboratory of Sichuan Provincial Universities for Optimization and Application of Functional Molecules,Chengdu Sichuan 611130)

机构地区：[1]成都师范学院化学与生命科学学院/功能分子结构优化与应用四川省高校重点实验室,四川成都611130

出　　处：《现代农业科技》2022年第8期184-188,共5页Modern Agricultural Science and Technology

基　　金：四川省大学生创新创业训练项目(2020143890159)。

摘　　要：本文以甜椒为原料,采用单因素试验和响应面法优化甜椒中维生素C的提取工艺,得出甜椒中维生素C的最佳提取条件:提取液为偏磷酸-乙酸、提取液浓度为0.02 g/mL、pH值为2、提取温度为25℃、提取时间为30 min,在此条件下甜椒中维生素C提取量为97.34 mg/100 g。该方法工艺简单、经济、提取率较高,可为甜椒等果蔬中维生素C的开发利用提供参考。Using sweet pepper as raw material,this paper optimized the extraction process of vitamin C from sweet pepper by single factor experiment and response surface methodology.The optimal extraction process of vitamin C from sweet pepper were obtained as follows:the extraction solution was metaphosphoric acid-acetic acid,the extraction solution concentration was 0.02 g/mL,the pH value was 2,the extraction temperature was 25℃,and the extraction time was 30 min.Under these conditions,the extraction amount of vitamin C in sweet pepper was 97.34 mg/100 g.The method is simple,economical,and has a high extraction rate,which can provide a reference for the development and utilization of vitamin C in fruits and vegetables such as sweet peppers.

关 键 词：甜椒 维生素C 单因素试验 响应面法 提取工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]